Paula Deen Pumpkin Pie Dip

Paula Deen Pumpkin Pie Dip turns cream cheese, canned pumpkin, and warm spices into a sweet, creamy dip ready in 20 minutes. It serves 10 and fits right in at a fall potluck, Thanksgiving spread, or church supper. In the South, pumpkin season means this dip is always on the table.

The cream cheese has to be fully softened before you start mixing. Cold cream cheese leaves lumps no amount of beating will fix, and the dip turns grainy. Let it sit out for at least 30 minutes, or microwave it in short bursts until it gives easily when pressed.

Make it the night before and let it chill in the fridge. The flavors get stronger after a few hours, especially the ginger and cinnamon. Pair it with crisp apple slices and gingersnaps, and keep leftovers covered for up to four days.

Paula Deen Pumpkin Pie Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

145

kcal

A thick, smooth pumpkin dip made by beating softened cream cheese with canned pumpkin, sour cream, and a trio of warming spices. No baking needed.

Ingredients

• 1 (8 oz) package softened cream cheese
  

• 1 cup confectioner’s sugar
  

• 1 cup canned pumpkin
  

• 1/2 cup Sour cream
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon pumpkin pie spice
  

• 1 teaspoon ground ginger
  

• for serving Granny Smith apples
  

• for serving gingersnaps

Directions

• Mix the dip: In a large bowl, using a handheld mixer, beat cream cheese and confectioner’s sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Greek yogurt instead of sour cream?

Greek yogurt works, but it adds a tangier flavor and slightly thinner texture. Full-fat Greek yogurt is the closest match. The dip will still taste good, just a little brighter and less rich than the original.

How long does pumpkin pie dip last in the fridge?

It keeps well for three to four days in a covered container. The texture stays creamy, and the spice flavors actually get stronger overnight. After four days, the pumpkin starts to release moisture and the dip gets watery.

Can I make this the day before a party?

Making it the night before is the best move. The pumpkin and spices need time to meld with the cream cheese base. Pull it out of the fridge about 10 minutes before serving so it softens slightly and spreads more easily.

Why does my dip turn out lumpy or grainy?

Cold cream cheese is almost always the problem. It needs to be fully softened at room temperature before mixing. Let it sit out for at least 30 minutes, or microwave it in 15-second bursts. Once the cream cheese is smooth, everything else blends right in.

Do I need an electric mixer, or can I mix by hand?

A handheld electric mixer gives the smoothest result, which is what Paula calls for in the recipe. You can use a whisk, but you will need to work harder to get the cream cheese lump-free. A stand mixer with the paddle attachment also works well.